scholarly journals Hybridization in Peppers (Capsicum spp.) to Improve the Volatile Composition in Fully Ripe Fruits: The Effects of Parent Combinations and Fruit Tissues

Agronomy ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 751
Author(s):  
Estela Moreno-Peris ◽  
Carles Cortés-Olmos ◽  
Mónica Díez-Díaz ◽  
M. Carmen González-Mas ◽  
Ana de Luis-Margarit ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
De Novo ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Varietal Diversity ◽  
Volatile Composition ◽  
Qualitative And Quantitative ◽  
Capsicum Spp ◽  
Food Applications

Capsicum peppers (Capsicum spp.), especially C. annuum L., are one of the most important vegetables and spices in the world and their fruits are used in a range of food dishes, to provide aroma and flavor. Pungency has been largely studied, while studies on the volatile fraction are more recent and less diverse. A considerable varietal diversity among peppers has been reported in terms of the aroma quality and the qualitative and quantitative variation in the volatile fraction, particularly in fully ripe fruits, which encompass most diverse food applications and aroma profiles. Thus, a study was designed to study the inheritance of the volatile fractions in peppers and to determine if they can be improved by breeding strategies. The volatile fraction of 175 samples of ripe fruits from a diverse collection of peppers, encompassing a range of varietal types and aroma qualities, were isolated by headspace-solid-phase microextraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC–MS). A diverse profile of volatiles including terpenoids, esters, alkanes, and several aldehydes and alcohols, was found among the evaluated accessions. Our findings indicated that, in most cases, hybridization provided higher amounts of total volatiles and a more complex composition, particularly in the pericarp. In addition, the volatile fraction can be inherited from the parents to the offspring, as most individual volatiles in hybrids, especially major volatiles, were present in at least one of the parents, following intermediate (levels between parents) or transgressive (levels higher than the best parent) inheritance. De novo compounds (present in the hybrid, absent in the parents) were found in many samples. Comparatively, placental tissues had higher total and individual volatile levels compared with the pericarp in most parent accessions and hybrids, which must be considered by breeders if this part of the fruit is included in food formulations. By combining parent lines with complementary volatile fractions, hybridization offers a feasible method to improve the volatile composition of ripe fruits in Capsicum peppers.

scholarly journals Volatile Composition of Industrially Fermented Table Olives from Greece

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1000
Author(s):  
Theano Mikrou ◽  
Katerina Kasimati ◽  
Ioanna Doufexi ◽  
Maria Kapsokefalou ◽  
Chrysavgi Gardeli ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Table Olives ◽  
Volatile Composition ◽  
Volatile Phenols ◽  
Olive Cultivar ◽  
Qualitative And Quantitative ◽  
Volatile Profiles

Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition. However, extensive data on the volatile profile of table olives from Greek cultivars are scarce in the literature. For this reason, the volatile components of industrially fermented table olives from Kalamata, Conservolea and Halkidiki cultivars grown in different geographical areas within Greece were determined using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. More than 100 volatile compounds were identified and distributed over different chemical classes. All samples were rich in esters, alcohols and acids, whereas the samples of cv. Halkidiki were also characterized by increased levels of volatile phenols. Both qualitative and quantitative differences were observed, which resulted in the discrimination of the table olives according to olive cultivar and growing location. To the best of our knowledge, this is the first systematic study on the volatile profiles of table olives from Greek cultivars that also highlights the pronounced effect of olives’ growing location.

Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice

2014 ◽  
Vol 10 (4) ◽  
pp. 821-828 ◽  
Author(s):  
Hua-Feng Yang ◽  
Song-Lei Wang ◽  
Shu-Juan Yu ◽  
Xin-An Zeng ◽  
Da Wen Sun
Keyword(s):  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Sugarcane Juice ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Composition ◽  
Sugarcane Varieties

Abstract The volatile composition of six Chinese sugarcane varieties has been analyzed by headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS). A total of 40 volatile compounds were identified by the optimized HS-SPME procedure. It was found that the sugarcane juice from Daheixiong variety contained the highest amount of volatile compounds (108.48 mg/L), followed by Tai 22 (90.13 mg/L), 94128 (87.19 mg/L), Gui 00122 (80.16 mg/L), Yue 00236 (79.43 mg/L) and Taiyou (22.54 mg/L). Ethyl alcohol, limonene, hexanol, (s)-2-heptanol and acetic acid were the most abundant compounds present in sugarcane juice. Interestingly, these compounds were also selected by principal component analysis (PCA) to discriminate the sugarcane juices in terms of their varieties. Overall, the identification of aromatic compounds in sugarcane juice could provide useful information for determining sugarcane varieties and be used as a reference for choosing the suitable sugarcane variety as raw material for producing other product, like rums.

scholarly journals Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1586 ◽  
Author(s):  
Maria Papageorgiou ◽  
Adamantini Paraskevopoulou ◽  
Foteini Pantazi ◽  
Adriana Skendi
Keyword(s):  
Functional Food ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Sensory Attributes ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Food Ingredient ◽  
Pyrrole Derivatives ◽  
Wide Range ◽  
Flour Basis

Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color. The aim of the present study was twofold; firstly to study the effect of an increasing incorporation of roasted carob flour (0–70% flour basis) on the quality and sensory attributes of a conventional cocoa cake recipe and secondly to investigate the obtained volatile fraction responsible for the aroma by means of headspace solid phase microextraction (HS-SPME) technique coupled to gas chromatography/mass spectrometry (GC/MS) while comparing it with the control, cocoa-containing cake recipe. Thirty and fifty percent carob flour incorporation rendered cakes with acceptable texture and sensory attributes, comparable to the control cake recipe containing 20% cocoa. Similarity to cocoa aroma was attributed to a great number of odor active compounds mainly belonging to aldehydes, lactones, furan/pyran derivatives, and pyrrole derivatives.

Analysis of volatile compounds in Capsicum spp. by headspace solid-phase microextraction and GC × GC-TOFMS

2015 ◽  
Vol 7 (2) ◽  
pp. 521-529 ◽  
Author(s):  
Stanislau Bogusz Junior ◽  
Paulo Henrique Março ◽  
Patrícia Valderrama ◽  
Flaviana Cardoso Damasceno ◽  
Maria Silvana Aranda ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Suitable Method ◽  
Volatile Fraction ◽  
Headspace Solid Phase Microextraction ◽  
Capsicum Spp ◽  
Chemometric Approach

A suitable method based on HS-SPME, GC × GC-TOFMS and a chemometric approach was used aiming the investigation of the volatile fraction of Capsicum peppers.

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